Chicken Poblano Soup

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, and salt and pepper to taste into the oil. Heat oil over medium to medium-high heat.

Add cilantro, garlic, onions, carrots, and poblanos to the oil and spices. Saute until tender. Add chicken broth.

While broth is coming to temperature, make a roux by melting butter in a saucepan and adding the flour. Stir and cook for about 1 minute. Add roux to the soup.

Remove skin from chicken and shred meat with your fingers (it’s easiest to use a pre-roasted chicken from the grocery store deli). Add chicken to the soup. Stir in rice and corn; simmer until warm.